Ingredients

• 200g dry penne pasta
• 1 tbs olive oil
• 250g speck or streaky bacon, thinly sliced
• 1 medium onion, finely chopped
• 200g button mushrooms, sliced
• 2 garlic cloves, crushed
• 40g butter
• 40g plain flour
• 500 ml (2 cups) Campbell's Real Stock - Chicken
• 100 ml thickened cream
• 150g gruyere cheese, grated

Step 1

Preheat the oven to 180C before starting. Cook your penne in boiling water until al dente.

Step 2

Heat oil in the frying pan then cook the speck for about 5 minutes. Add onion, mushrooms and garlic and cook for another 3-4 minutes

Step 3

Heat a saucepan over medium heat then add butter and once its melted stir in the flour and cook for a minute.

Step 4

Turn down the heat and gradually add the Campbell’s Real Stock, stirring continually until it slightly thickens. After about 5 minutes stir in gruyere cheese and cream. Season with salt and pepper.

Step 5

Combine the pasta, speck and mushroom with the sauce and pour into an oven proof dish. Sprinkle with some more cheese and bake for 15-20 minutes until the cheese is golden on top.

Source

Campbell's - October 2014

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